Cuisine is taken very seriously in France - despite the rise of the fast-food phenomenon in recent years.   Meal times are generally considered to be valued occasions – a time to stop doing other things and simply savour and enjoy delicious flavours with friends and family.

You may have heard of haute-cuisine, a very elaborate preparation and presentation of food which is served over many courses in very small quantities. At the other end of the scale is regional cooking carried out in homes and local restaurants, where the emphasis is still on high quality, but much simpler altogether. High-quality, imaginatively prepared, regional French dishes are hard to beat, especially when you can enjoy them in their country of origin.

French ski resorts are renowned for the range and quality of their food establishments, from the fast-food style buffet through to the Michelin-starred restaurant, from traditional Savoyard fare to Chinese, Italian and Spanish to name just a few. In fact, the quality of cuisine is undoubtedly one of the reasons for France’s enduring popularity as a top ski holiday destination. The other reasons, of course, are the excellent pistes and lift networks, and its convenience for British skiers.

Savoyard cuisine, from the high Alps of France, is one of the best-loved regional cuisines in France. It can be described as robust, rich, varied and down-to-earth.  It makes excellent use of local cheeses such as reblochon for authentic dishes such as fondue and tartiflette. Other specialities include the local variations of saucisses (salamis) and patisseries. Val d’Isere boasts many bars and restaurants serving excellent food, from simple snacks to full-scale gourmet feasts.  Additionally it has several first-rate boulangeries and patisseries serving specialties of the region.

This type of cooking is perfect for skiers who have burned off loads of calories during the day and need to refuel before the evening’s entertainment. Combined with a stunning backdrop of alpine scenery or within the cosy ambience of a traditionally built ski chalet, the food takes on a new dimension.

At the same time many lighter options are also available, making good use of fresh local produce. In our chalets, an experienced and imaginative chef will liaise with you to prepare menus to suit your party, including many specialty dishes from around the world. So, much as you may like tartiflette, you don’t need to have it every day (unless you want to, of course!).